- Aug 27, 2008
- 5,170
- 409
Originally, I planned on doing a thin fillet stuffed full pork loin, but after realizing how high of chamber temps I would have needed to get the entire beast above 138* IT within 4 hours, well, let me just say that's not low & slow cooking.
So, I opted instead to do 2 half loins from a 10# full loin, wrapped in bacon. I smoked these on Monday the 24th, and we're still enjoying the leftovers.
The rub is my newly developed "go to", Red Bell Pepper Rub, found here:
http://www.smokingmeatforums.com/forum/thread/92566/red-bell-pepper-rub-recipe-qview
Some more dusting with rub and into the Vault @ 215 with mesquite and a wet pan:
8.25 hours in, and IT's are 160*...time to rest before going under the knife:
A deep, but very faint smoke ring is present...very good moisture content:
My wife and kids said this was my best loin so far. A couple things I did different than with previous loins was (1) pull it out at a low enough temp to be done to medium/well after carryover (160* max); (2) bacon wrap, to add self basting, flavor, texture and aid in some moisture retention; (3) this dry rub has a naturally slightly sweet/spicy flavor, without bitter or harsh heat.
Just my personal opinion, but I think the stuffed loins are over-rated when you look at the amount of sides which can be plated up with a loin. Oh, yea, a stuffed loin makes a pretty darn impressive presentation, but not worth the extra effort and risk, IMO.
Anyway, good eats to all...keep them smokers warm & happy!
Eric
So, I opted instead to do 2 half loins from a 10# full loin, wrapped in bacon. I smoked these on Monday the 24th, and we're still enjoying the leftovers.
The rub is my newly developed "go to", Red Bell Pepper Rub, found here:
http://www.smokingmeatforums.com/forum/thread/92566/red-bell-pepper-rub-recipe-qview
Some more dusting with rub and into the Vault @ 215 with mesquite and a wet pan:
8.25 hours in, and IT's are 160*...time to rest before going under the knife:
A deep, but very faint smoke ring is present...very good moisture content:
My wife and kids said this was my best loin so far. A couple things I did different than with previous loins was (1) pull it out at a low enough temp to be done to medium/well after carryover (160* max); (2) bacon wrap, to add self basting, flavor, texture and aid in some moisture retention; (3) this dry rub has a naturally slightly sweet/spicy flavor, without bitter or harsh heat.
Just my personal opinion, but I think the stuffed loins are over-rated when you look at the amount of sides which can be plated up with a loin. Oh, yea, a stuffed loin makes a pretty darn impressive presentation, but not worth the extra effort and risk, IMO.
Anyway, good eats to all...keep them smokers warm & happy!
Eric
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